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Spicy Korean Mac and Cheese
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12 ounces uncooked dried rigatoni pasta

1 ounce dried shiitake mushrooms, coarsely chopped

1 1/2 teaspoons salt, divided

3 tablespoons Land O Lakes® Butter, divided

1 cup panko bread crumbs

1 teaspoon Korean-style ground red pepper (gochujaru), divided

1/4 teaspoon garlic salt

1 cup coarsely chopped kimchi

1 cup milk

13 (3/4-ounce) slices Land O Lakes® Deli American, chopped

7 ounces shredded Gouda cheese

How to make

  1. STEP 1

    Bring 12 cups water to a boil in 8-quart stockpot. Add rigatoni, dried mushrooms and 1 teaspoon salt. Cook, stirring occasionally, 9-11 minutes or until pasta is al dente. Drain pasta and mushrooms; set aside.

  2. STEP 2

    Meanwhile, melt 1 tablespoon butter in 4-quart saucepan over medium-high heat until sizzling; add panko, 1/2 teaspoon red pepper and garlic salt. Cook, stirring occasionally, 10-11 minutes or until bread crumbs are golden brown. Pour bread crumbs into small bowl; set aside. Wipe out saucepan using paper towel. 

  3. STEP 3

    Melt remaining 2 tablespoons butter in same saucepan over medium high-heat until sizzling. Add kimchi, remaining 1/2 teaspoon red pepper and remaining 1/2 teaspoon salt. Sauté 5 minutes or until liquid is almost evaporated. Add milk; continue cooking until edges begin to bubble. Reduce heat to low.  Add cheeses; stir constantly until cheeses are melted.

  4. STEP 4

    Stir in cooked pasta and mushrooms; cook until heated through. Pour macaroni and cheese into serving dish; top with toasted bread crumbs.

Tip #1

Dried shiitake mushrooms and kimchi can be found in the produce section of your grocery store near the packaged herbs. Use hot kimchi for even more spice.

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